Fried Zucchini

Is it truly summer if you haven't had fried zucchini?! Now, I am well aware that summer is over and that most gardens have now officially frozen over but some of you may still have some zucchini in your fridge that need to be used. This recipe has been a family favorite for years. The outside gets super crispy and delicious while the inside stays nice and soft! Growing up I remember the only way we would have fried zucchini is coated in flour and fried in butter (which is still heavenly don't get me wrong) but this version adds in some Parmesan cheese and panko breadcrumbs to give it even more of a delicious crunch!


1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, grated
1/2-1 cup all purpose flour
1 large egg
splash of water
1/2 cup oil for frying (many kinds of oil work great, butter even works well as well)
2 medium sized zucchini, thinly sliced (roughly 1/4 inch thick)

1. In a shallow dish, I like to use pie dishes, combine the breadcrumbs and cheese and set aside.

2. In another shallow dish, combine the egg and water , and whisk to combine. Set aside.

3. In a third shallow dish, add the flour and season with salt and pepper to taste. Set aside.

4. Heat oil in a large skillet over medium-high heat.

5. While oil is heating, slice the zucchini and begin the dredging process. Working in small batches begin by placing zucchini pieces into the flour and coating all sides. Remove zucchini from flour and put directly into the egg mixture, coat all sides. Remove zucchini and put into the breadcrumb mixture and coat all sides. Press to coat if necessary.

6. After zucchini batch is coated place carefully into skillet one at a time and cook for roughly 1 minute on each side or until golden and crispy. Remove and place on a paper towel lined plate.

7. Continue process until all zucchini have been used, or you are just tired of making them and your hands are sufficiently coated in flour and eggs 😃

**Randi's Side Notes**
~ If you prefer, you can use two eggs instead of one egg and a splash of water. I like that part to be a little more thin, but I know many just used eggs and whisk them really well.
~ For the oil, I have used vegetable oil and coconut oil and liked them both. The coconut oil does leave a slightly sweet flavor, but it didn't bother me. If I am low on oil, I will just use butter by putting 1-2 TBSP of butter down before each batch of zucchini.